Pecan Buttercrunch

Pecan Buttercrunch
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 221.

This is so easy that a first grader could do it. There is no mixing, just gather your ingredients together and layer them and bake. I don't know if Maida was the originator of these delicious treats but I've made them before discovering her, under various names such as "Layer Bars", etc.  They are wonderful and excellent made just as directed. One thing I might change next time is to coarsely chop the pecans. The whole pecans on top make them attractive but they would be easier to eat if they were chopped.

1/4 lb. (1 stick) butter
1 1/4 cup graham cracker crumbs
3 1/2 oz. (1 to 1 1/3) shredded coconut
6 oz. (1 cup) semisweet chocolate morsels
6 oz. (1 cup) butterscotch morsels
1 15 oz. can sweetened condensed milk
7 oz. (2 cups) pecan halves

Adjust rack to the center of the oven and preheat to 350 degrees.

Butter a 9x13x2 pan and then line it with aluminum foil.

Put the butter in the pan, place it in the oven, until it has melted.

Remove the pan from the oven, tilt it so that the butter covers the entire bottom and then sprinkle the graham cracker crumbs over the bottom.

Sprinkle coconut evenly over the crumbs. (Note: I found that I needed slightly more coconut than the recipe called for).

Sprinkle the butterscotch morsels over the coconut...

and the chocolate chip morsels.

Drizzle the condensed milk over the top.

Cover with pecan halves (place them closely together).

Bake for 5-10 minutes, then use a wide spatula to gently press the pecans down so that they will be firmly imbedded.

Bake 30-40 minutes altogether, or until the condensed milk between the nuts turns a caramel color. Remove from oven and cool to room temperature. Invert on a cookie sheet and carefully remove the foil. Invert again, right side up, and let stand overnight or freeze for an hour before transferring to a cutting board to slice.